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+ servings
Bún Riêu

Bún Riêu: Vietnamese crab noodle soup

This rice noodle soup with crab is light and perfect for spring.
Servings 6 -8 bowls


  • 1 lb pork spare ribs
  • 5-6 dried shrimp
  • 6 cups water
  • 2 medium tomatoes sliced into wedges
  • 1 package fried tofu sliced
  • 1 shallot
  • 1 14 oz can minced prawns in spices
  • 14 oz crab meat
  • ½ lb ground pork
  • 1 egg
  • salt and pepper to taste
  • 1 package medium sized vermicelli noodles
  • Scallion and cilantro for garnish


  • Cook noodles according to package and set aside
  • Cut spare ribs between bones and add to a pot of cold, salted water. Bring to a boil and boil for 2 minutes
  • Drain and rinse ribs and add back into pot with 6 clean cups of water. Add dried shrimp and simmer for 30 minutes
  • Take shrimp out and add bouillon to the remaining broth and ribs
  • Add dried shrimp and shallot to a food processor and blend until shrimp is finely shredded
  • Mix shrimp/shallot mixture, crab, pork, minced prawn, egg, salt and pepper together
  • Add tomatoes and tofu to broth and bring to a boil
  • Reduce the heat and carefully spoon rieu mixture into the broth.
  • Bring broth back to a simmer for about 15 minutes until rieu is cooked.
  • Serve over vermicelli noodles with chopped scallion and cilantro